Essential Cakes: A Dessert Cookbook with Delicious Cake Recipes [2 ed.]

Table of contents :
Table of Contents
Old-Fashioned American Pecan Pie “Cake”
East Coast Style Cheesecake
Spanish Berry Cheesecake
Texas Pumpkin Cake
Peanut Butter Chocolate Cake
Full Carrot Cake
Tres Leche
Authentic Lebanese Baklava
Buttermilk Rhubarb Cake
Cocoa Beans Cake
How to Make a Simple Cake
Apple Cinnamon Sugar Cake
Cinnamon Apple Cake
Raisins and Walnuts Cake
Citrus Chiffon
Louisiana Cajun Cake
Chocolate Cheesecake Irish Style
Pumpkin Cheesecakes
Little Cheesecakes
Peanut Marshmallow Popcorn “Cake”
White Pudding Cake
Chocolate Cookie Crumb Cake
Ethan’s Favorite Cake Pops
Cathy’s Chocolate Mousse
Sponge Cake
Country Strawberry Shortcakes
Traditional German Chocolate Cake
Chocolate Birthday Cake
Delightful White Snowball Cake
Classical Cherry Cake
College Birthday Cake
Rustic Simple Cake
Cake Fantasy
Sweet Wheat Cake
Fluffy Cake
German Chocolate Soufflé
Licorice Cake
Sweetened Condensed Cake
Buttermilk and Berry Cinnamon Cake
Lemon Zest and Berry Birthday Cake
Country Blueberry Cake
Cake 101
Raisins and Carrot Cake
Buttermilk Double Coconut Cake
I ♥ Birthday Cake
Simpler Baklava
Caramel Nutmeg Cake
Almond Snow White Cake
A Healthier Cake
A Texans Favorite Birthday Cake
Marble Cake
Cheesy Cherry Cupcakes
Jelly Cupcakes
Halloween Cupcakes
Lemony Cupcakes Without the Gluten
French Revolution Cupcakes
Autumn Cupcakes
Fruit Cupcakes
Lemony Cupcakes II
Easy Red Velvet Cupcakes

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Essential Cakes A Dessert Cookbook with Delicious Cake Recipes

By BookSumo Press All rights reserved

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Table of Contents Old-Fashioned Pecan Pie “Cake” 9 East Coast Style Cheesecake 12 Spanish Berry Cheesecake 13 Texas Pumpkin Cake 15 Peanut Butter Chocolate Cake 16 Full Carrot Cake 17 Tres Leche 18 Authentic Lebanese Baklava 19 Buttermilk Rhubarb Cake 21 Cocoa Beans Cake 24 How to Make a Simple Cake 25 Apple Cinnamon Sugar Cake 26 Cinnamon Apple Cake 27

Raisins and Walnuts Cake 28 Citrus Chiffon 29 Louisiana Cajun Cake 30 Chocolate Cheesecake Irish Style 33 Pumpkin Cheesecakes 36 Little Cheesecakes 37 Peanut Marshmallow Popcorn “Cake” 38 White Pudding Cake 39 Chocolate Cookie Crumb Cake 40 Ethan’s Favorite Cake Pops 41 Cathy’s Chocolate Mousse 42 Sponge Cake 43 Country Strawberry Shortcakes 44 Traditional German Chocolate Cake 45

Chocolate Birthday Cake 47 Delightful White Snowball Cake 50 Classical Cherry Cake 52 College Birthday Cake 53 Rustic Simple Cake 54 Cake Fantasy 55 Sweet Wheat Cake 56 Fluffy Cake 57 German Chocolate Soufflé 58 Licorice Cake 59 Sweetened Condensed Cake 62 Buttermilk and Berry Cinnamon Cake 63 Lemon Zest and Berry Birthday Cake 64 Country Blueberry Cake 65

Cake 101 66 Raisins and Carrot Cake 67 Buttermilk Double Coconut Cake 69 I ♥ Birthday Cake 72 Simpler Baklava 73 Caramel Nutmeg Cake 75 Almond Snow White Cake 77 A Healthier Cake 78 A Texans Favorite Birthday Cake 79 Marble Cake 80 Cheesy Cherry Cupcakes 84 Jelly Cupcakes 85 Halloween Cupcakes 86 Lemony Cupcakes Without the Gluten 87

French Revolution Cupcakes 88 Autumn Cupcakes 89 Fruit Cupcakes 90 Lemony Cupcakes II 91 Easy Red Velvet Cupcakes 92

Old-Fashioned

American Pecan Pie “Cake”

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 653.4 Fat 37.4 Cholesterol 120.0m Sodium 282.6mg Carbohydrates 78.3 Protein 6.9g

Ingredients 3 eggs 1 C. corn syrup 1 tsp vanilla extract 1 1/4 C. pecan halves 2/3 C. sugar

1/3 C. butter ( melted) 1 pie crust

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the eggs and beat lightly. Add the corn syrup, sugar, butter and vanilla extract and stir to combine well. Stir in the pecan halves and place the filling into crust. Cover the edges with a piece of the foil and cook in the oven for about 25 minutes. Remove the piece of foil and cook in the oven for about 20 minutes.

Old-Fashioned American Pecan Pie “Cake”

9

EAST COAST STYLE

Cheesecake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 371 kcal Fat 26.7 g Carbohydrates 27.7g Protein 6.8 g Cholesterol 117 mg Sodium 232 mg

Ingredients 1 1/2 C. finely ground graham cracker crumbs 2 tbsp white sugar 1/4 C. unsalted butter, melted 1 1/4 lb. cream cheese, softened 3/4 C. white sugar 1 C. sour cream

3 tbsp all-purpose flour 3 eggs 3/4 C. key lime juice 1 tsp vanilla extract

Directions 1. 2. 3. 4.

Set your oven to 375 degrees F before doing anything else. For crust in a bowl mix together the graham cracker crumbs and 2 tbsp of the sugar. Add the butter and stir till well combined. Place the mixture into the bottom and 1 3/4-inch up the sides of an 8 inch spring form pan and press to smooth. 5. Cook in the oven for about 8 minutes. 6. Transfer the pan to a rack and cool. 7. In a large add the cream cheese and 3/4 C. sugar and with an electric mixer, beat till smooth. 8. Add the eggs, one at a time, beating well. 9. Add the sour cream, flour, lime juice and vanilla and beat till smooth. 10. Place the filling over the crust and cook in the oven for about 15 minutes. 11. Now, set the oven to 250 degrees F and cook for about 50-55 minutes more. 12. Let the cheesecake cool on a rack, then refrigerate, covered to chill for overnight. 13. Remove the cheesecake from the pan and transfer it to a cake stand.

12

East Coast Style Cheesecake

Spanish

Berry Cheesecake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 490 kcal Fat 30 g Carbohydrates 41.4g Protein 10 g Cholesterol 127 mg Sodium 368 mg

Ingredients 40 vanilla wafers, crushed 6 tbsp butter, melted 2 (8 oz.) packages cream cheese, softened 3/4 C. white sugar 2 tbsp all-purpose flour 2 tsp vanilla extract 1 C. cottage cheese, creamed

1/4 C. cherry brandy 3 eggs 3 1/2 C. fresh blackberries 1 tbsp cherry brandy 1 tbsp white sugar

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a medium bowl, mix together the vanilla wafer crumbs and butter. 3. Place the mixture into the bottom and 1 3/4-inch up the sides of an 8 inch spring form pan and press to smooth. 4. In another large bowl, add the cream cheese, 3/4 C. of the sugar, flour and vanilla and with an electric mixer, beat on low speed till smooth. 5. In a blender, place the cottage cheese and pulse till smooth. 6. Add the cottage cheese and 1/4 C. of the cherry brandy into the cream cheese mixture and mix well. 7. Add the eggs and beat on low speed till just combined. 8. Place half of the cheese mixture into the crust-lined pan. 9. Spread 1 C. of the blackberries on top. 10. Repeat the layers once. 11. Arrange the spring form pan in a shallow baking pan and cook in the oven for about 40-45 minutes. 12. Cool on a wire rack for about 15 minutes. 13. Loosen the sides and cool completely on wire rack. Spanish Berry Cheesecake

13

14. Refrigerate, covered to chill for at least 4 hours or until ready to serve. 15. For topping, in a medium bowl mix together the remaining 2 C. of the blackberries, 1 tbsp of the cherry brandy, and 1 tbsp of the sugar. 16. Cover the mixture and refrigerate to chill for up to 2 hours. 17. While serving, cut the cheesecake into wedges and top each serving with fruit topping.

14

Texas

Pumpkin Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 20 Calories 362 kcal Fat 20.4 g Carbohydrates 42.9g Protein 4.1 g Cholesterol 50 mg Sodium 283 mg

Ingredients 1 (15 oz.) can canned pumpkin puree 2 C. white sugar 1 C. vegetable oil 4 eggs 2 C. all-purpose flour 2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt

1 (3 oz.) package cream cheese 5 tbsp butter, softened 1 tsp vanilla extract 1 3/4 C. confectioners' sugar 3 tsp milk 1 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10inch baking pan. 2. In a bowl, add the pumpkin, 2 C. of the white sugar and oil and beat well. Add the eggs and mix well. 3. In another bowl, mix together the flour, baking soda, cinnamon and salt. Add the flour mixture into the pumpkin mixture and beat till well combined. Transfer the mixture into the prepared pan and cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. Let the cake cool. 4. In a mixing bowl, add the cream cheese, butter and vanilla and beat till smooth. Slowly, add 1 3/4 C. of the confectioners' sugar and mix well. 5. Add the milk and mix till the frosting reaches desired spreading consistency. 6. Frost the cake and sprinkle with the walnuts.

Texas Pumpkin Cake

15

PEANUT BUTTER

Chocolate Cake

Prep Time: 15 mins Total Time: 2 hrs 20 mins Servings per Recipe: 16 Calories 617 kcal Fat 30.3 g Carbohydrates 75.5g Protein 13.1 g Cholesterol 61 mg Sodium 198 mg

Ingredients 4 eggs 2 C. white sugar 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking powder 1 C. milk

2 tbsp margarine 1 1/4 C. peanut butter 2 lb. milk chocolate candy bar, chopped

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10inch baking pan. 2. In a bowl, sift together the flour and baking powder. 3. In another large bowl, add the eggs, sugar and vanilla and with an electric mixer, beat on high speed till light and lemon-colored. 4. Add the flour mixture and mix till well combined. 5. Microwave the milk and margarine for about 2 minutes. 6. Add the milk mixture into the flour mixture and mix till well combined. 7. Transfer the mixture into the prepared pan and cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 8. When cake is cool, spread the peanut butter all over the cake. 9. Refrigerate for about 1 hour. 10. In a microwave safe dish, melt the chocolate and spread evenly over peanut butter layer. 11. Refrigerate till the chocolate becomes harden.

16

Peanut Butter Chocolate Cake

Full

Carrot Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 18 Calories 575 kcal Fat 34.8 g Carbohydrates 63.7g Protein 5.1 g Cholesterol 69 mg Sodium 347 mg

Ingredients 4 eggs 1 1/4 C. vegetable oil 2 C. white sugar 2 tsp vanilla extract 2 C. all-purpose flour 2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 2 tsp ground cinnamon

3 C. grated carrots 1 C. chopped pecans 1/2 C. butter, softened 8 oz. cream cheese, softened 4 C. confectioners' sugar 1 tsp vanilla extract 1 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. In a large bowl, add the eggs, oil, white sugar and 2 tsp of the vanilla and beat well. 2. Add the flour, baking soda, baking powder, salt and cinnamon and mix till well combined. Fold in the carrots and pecans. 3. Transfer the mixture into the prepared pan and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. For frosting in a medium bowl, add the butter, cream cheese, confectioners' sugar and 1 tsp of the vanilla and beat till the mixture is smooth and creamy. 5. Stir in chopped pecans. Frost the cooled cake.

Full Carrot Cake

17

TRES

Leche

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 280 kcal Fat 13.7 g Carbohydrates 34.6g Protein 5.5 g Cholesterol 81 mg Sodium 87 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1/2 C. unsalted butter 1 C. white sugar 5 eggs 1/2 tsp vanilla extract 2 C. whole milk

1 (14 oz.) can sweetened condensed milk 1 (12 fluid oz.) can evaporated milk 1 1/2 C. heavy whipping cream 1 C. white sugar 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. In a bowl, sift together the flour and baking powder. In another large bowl, add 1 C. of the sugar and butter and beat till fluffy. 2. Add eggs and 1/2 tsp of the vanilla extract and beat till well combined. Slowly, add the flour mixture into sugar mixture, beating till just combine. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and with a fork, pierce the cake several times. 3. In a bowl, mix together the whole milk, condensed milk and evaporated. Place the milk mixture over the cooled cake. 4. In another bowl, add the whipping cream, remaining 1 C. of the sugar, and remaining 1 tsp of the vanilla and beat till thick. 5. Spread the cream mixture over the top of the cake. 6. Refrigerate before serving.

18

Tres Leche

Authentic

Lebanese Baklava

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 30 Calories 98.5 Fat 5.7g Cholesterol 5.3mg Sodium 44.5mg Carbohydrates 10.6g Protein 1.9g

Ingredients FOR THE SUGAR SYRUP 1/3 C. water 4.5 oz. white sugar 2 oz. honey 1 tsp lemon juice 1 tbsp orange blossom water 1 tbsp rose water FOR THE BAKLAVA 5 oz. pistachios

2 oz. almonds oz. soft light brown sugar 1 tsp ground cinnamon 1 tsp ground cardamom 1 tbsp orange blossom water 1 tbsp rose water 12 sheets phyllo pastry 3 oz. unsalted butter, melted

Directions 1. To make the syrup: 2. Before you do anything, preheat the oven to 400 F. Grease a baking dish. 3. Place a large saucepan over medium heat. Stir in it the water, sugar, honey and lemon juice. 4. Bring them to a boil for 1 min. Stir in the orange blossom and rose water. Cook it for few more seconds. 5. Turn off the heat and place the syrup aside to cool down. 6. To make the Baklava: 7. Get a food processor: Place in it all the nuts. Pulse them until they become fine. 8. Get a mixing bowl: Mix in it the ground nuts with sugar and cinnamon, orange blossom and rose water to make the filling. 9. Place a phyllo sheet in the greased pan. Coat it with butter then top it with a phyllo sheet. 10. Repeat the process with 4 more sheets. Lay over it the ground nuts filling. 11. Cover them with the remaining phyllo sheets while brushing each one of them with some melted butter. Authentic Lebanese Baklava

19

12. Use a sharp knife to cut the baklava into diamonds shapes. Place the pan in the oven and cook it for 16 to 21 min. 13. Allow the baklava to sit for 1 to 2 min. Pour the cooled syrup all over it then let it cool down completely. 14. Garnish your baklava with some chopped nuts then serve it with some coffee. 15. Enjoy.

20

Buttermilk

Rhubarb Cake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 18 Calories 244 kcal Fat 8.2 g Carbohydrates 41.1g Protein 2.5 g Cholesterol 31 mg Sodium 179 mg

Ingredients 1/2 C. butter 1 1/2 C. white sugar 1 egg 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 C. buttermilk 2 C. rhubarb, chopped

1 tbsp all-purpose flour 1/4 C. butter 2 tsp ground cinnamon 1 C. packed brown sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a bowl, sift together 2 C. of the flour, baking soda and salt. 3. In another large bowl, add the sugar and margarine and beat till fluffy and light. 4. Add egg and vanilla extract and beat till well combined. 5. Add the flour mixture alternately with the buttermilk, beating till just combine. 6. In a third bowl, add the rhubarb and 1 tbsp of the flour and toss to coat well. 7. Add the rhubarb mixture into the flour mixture and stir to combine. 8. Transfer the mixture into the prepared pan and cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean.

Buttermilk Rhubarb Cake

21

COCOA BEANS

Cake

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 12 Calories 382 kcal Fat 17.4 g Carbohydrates 52.3g Protein 6g Cholesterol 49 mg Sodium 557 mg

Ingredients 1 C. margarine 1 3/4 C. white sugar 3 eggs 1 1/2 tsp vanilla extract 1 1/2 C. milk 2 1/2 C. all-purpose flour 6 tbsp unsweetened cocoa powder

1 1/2 tsp baking soda 1 tsp salt

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a bowl, sift together the flour, cocoa powder, baking soda and salt. 3. In another large bowl, add the sugar and margarine and beat till fluffy and light. 4. Add eggs one at a time, beating continuously. 5. Stir in the vanilla extract. 6. Add the flour mixture alternately with the milk, beating till just combine. 7. Transfer the mixture into the prepared pan and cook in the oven for about 40-45 minutes or till a toothpick inserted in the center comes out clean.

24

Cocoa Beans Cake

How to Make

Prep Time: 20 mins

a Simple Cake

Total Time: 1 hr Servings per Recipe: 24 Calories 139 kcal Fat 5.2 g Carbohydrates 21.2g Protein 2.2 g Cholesterol 24 mg Sodium 181 mg

Ingredients 2 C. all-purpose flour 1 1/2 C. white sugar 1/2 C. shortening 1 C. milk 3 1/2 tsp baking powder

1 tsp salt 1 tsp vanilla extract 3 eggs

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a bowl, mix together the flour, baking powder and salt. 3. In another large bowl, add the sugar and shortening and beat till fluffy and light. 4. Add eggs one at a time, beating continuously. 5. Stir in the vanilla extract. 6. Add the flour mixture alternately with the milk, beating till just combine. 7. Transfer the mixture into the prepared pan and cook in the oven for about 40-45 minutes or till a toothpick inserted in the center comes out clean.

How to Make a Simple Cake

25

APPLE

Cinnamon Sugar Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 208 kcal Fat 8.9 g Carbohydrates 29.5g Protein 3.1 g Cholesterol 52 mg Sodium 143 mg

Ingredients 1/3 C. brown sugar 1 tsp ground cinnamon 2/3 C. white sugar 1/2 C. butter, softened 2 eggs 1 1/2 tsp vanilla extract 1 1/2 C. all-purpose flour

1 3/4 tsp baking powder 1/2 C. milk 1 apple, peeled and chopped

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x5-inch loaf pan. 2. In a bowl, mix together the brown sugar and cinnamon. 3. In another bowl, add the butter and white sugar and with an electric mixer, beat till smooth and creamy. 4. Add the eggs, 1 at a time, beating continuously till well combined, then stir in the vanilla extract. 5. In a bowl, mix together the flour and baking powder. 6. Add the milk into mixture and mix till smooth. 7. Place half of the mixture into the prepared loaf pan evenly. 8. Place half of the apples, followed by half the brown sugar mixture over the flour mixture. 9. Lightly pat apple mixture into mixture. 10. Repeat the layers once and lightly pat apples into the mixture. 11. With a spoon, swirl the brown sugar mixture through apples. 12. Cook in the oven for about 30-40 minutes or till a toothpick inserted in the center comes out clean. 26

Apple Cinnamon Sugar Cake

Cinnamon

Apple Cake

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 406 kcal Fat 19.6 g Carbohydrates 57g Protein 3.5 g Cholesterol 31 mg Sodium 288 mg

Ingredients 3 lb. apples - peeled, cored and sliced 2 C. all-purpose flour 1 1/2 C. white sugar 2 tsp baking powder 1 tsp salt

2 eggs, beaten 1 C. vegetable oil 1 tsp ground cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking pan. 2. In the bottom of the prepared pan, arrange the apple slices. 3. In a bowl, mix together the flour, sugar, baking powder, and salt. 4. Add the eggs and oil and mix till well combined. 5. Place the mixture over the apples and sprinkle with the cinnamon. 6. Cook in the oven for about 40-45 minutes.

Cinnamon Apple Cake

27

RAISINS

and Walnuts Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 267 kcal Fat 11.1 g Carbohydrates 40.5g Protein 3.2 g Cholesterol 20 mg Sodium 161 mg

Ingredients 1/2 C. butter 1 C. white sugar 1 C. chilled applesauce 2 C. all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground cloves

1/2 C. raisins 1/2 C. chopped walnuts

Directions 1. Set your oven to 35 degrees F before doing anything else and grease and flour an 8-inch square pan. 2. In a bowl, add the butter and sugar and beat till creamy. 3. Transfer the mixture into the prepared pan and cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean..

28

Raisins and Walnuts Cake

Citrus

Chiffon

Prep Time: 30 mins Total Time: 3 hrs Servings per Recipe: 14 Calories 459 kcal Fat 19.4 g Carbohydrates 66.9g Protein 6.9 g Cholesterol 173 mg Sodium 344 mg

Ingredients 1 3/4 C. cake flour 1 tbsp baking powder 1 tsp salt 1/2 C. white sugar 1/2 C. vegetable oil 6 egg yolks 3/4 C. water 1 tbsp lemon zest

6 egg whites 1/2 tsp cream of tartar 3/4 C. white sugar 1 C. heavy whipping cream 2 1/2 C. lemon pie filling 8 slices lemon

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. In a large bowl, mix together the flour, baking powder, salt, and 1/2 C. sugar. Add the oil, egg yolks, water and lemon rind and beat with an electric mixer till smooth. In a small bowl, add the egg whites and cream of tartar and beat till peaks form. Slowly, add 3/4 C. of the sugar and beat till very stiff and shiny peaks form. Fold 1/3 of the whites into the flour mixture, then quickly fold in the remaining whites. Transfer the mixture into ungreased 10-inch tube pan and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 8. Let the cake cool completely in the pan. 9. When cool, loosen edges and shake pan to remove cake. 10. For filling in a bow, add cream and beat till stiff peaks form. 11. Fold in the lemon filling and refrigerate to chill till stiff. 12. To assemble the cake, slice the cake horizontally into 3 equal layers. 13. Fill layers with 1/3 C. of the filling. 14. Spread remaining filling on top layer. Decorate with lemon slices. Citrus Chiffon

29

LOUISIANA

Cajun Cake

Prep Time: 1 hr Total Time: 3 hrs Servings per Recipe: 12 Calories 459 kcal Fat 19.4 g Carbohydrates 66.9g Protein 6.9 g Cholesterol 173 mg Sodium 344 mg

Ingredients Cake: 4 eggs, separated 3 1/2 C. sifted cake flour 1 tbsp baking powder 3/4 C. butter, room temperature 2 C. white sugar 1/2 tsp salt 1 C. milk, room temperature 1 tsp lemon juice 1 tsp vanilla extract Custard: 2 C. white sugar, divided 1/2 tsp salt 1/4 C. all-purpose flour 1/4 C. cornstarch 1/4 C. unsweetened cocoa powder 2 (1 oz.) squares bittersweet chocolate, chopped

4 large eggs, beaten 4 C. whole milk 1 tbsp butter, room temperature 1 tbsp vanilla extract Buttercream Frosting: 1 C. butter, softened 3 C. confectioners' sugar, sifted 1 C. unsweetened cocoa powder, sifted 1 tsp vanilla extract 1 tbsp hot water (optional) Ganache: 2 C. semisweet chocolate chips 2 C. heavy whipping cream 2 tsp vanilla extract

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 3 (9-inch) cake pans. 2. In a glass bowl, add the 4 egg whites and beat till the stiff peaks form. 3. Lift your beater straight up, the tip of the peak formed by the egg whites should curl over slightly. 4. In another bowl, sift together the cake flour and baking powder. 5. In a third bowl, add 3/4 C. of the butter, 2 C. of the sugar, and 1/2 tsp of the salt and with 30

Louisiana Cajun Cake

an electric mixer, beat till fluffy and light. 6. Add the egg yolks, one at a time, beating continuously. 7. Add the cake flour mixture alternately with 1 C. of the milk, mixing till well combined. 8. Stir in the lemon juice and 1 tsp of the vanilla extract. 9. With a rubber spatula, fold about 1/3 of the egg whites mixture into the flour mixture to lighten it. 10. Fold in the remaining egg whites, mixing till just combined. 11. Transfer the mixture into the prepared pans and cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 12. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely. 13. For custard in a pan, mix together the flour, cornstarch, 1/4 C. of the cocoa powder, 1 1/2 C. of the sugar and 1/2 tsp of the salt. 14. In a bowl, add the remaining 1/2 C. of the sugar and 4 beaten eggs and beat well. 15. Place 4 C. of the whole milk into pan on medium heat and bring to a boil, stirring continuously. 16. Remove from the heat and slowly pour hot milk mixture into the egg mixture, beating continuously. 17. Add the chopped chocolate and stir till the chocolate is melted. 18. Return custard to the pan on medium heat and cook, stirring continuously for about 5 minutes. 19. Remove from the heat and stir in 1 tbsp of the butter and 1 tbsp of the vanilla extract. 20. Transfer the custard into a bowl and keep aside to cool. 21. For the butter cream in a bowl, place 1 C. of the softened butter and slowly, beat in 3 C. of the sifted confectioners' sugar. 22. Add 1 C. of the sifted cocoa powder and 1 tsp of the vanilla extract and beat till smooth. 23. (Add a tbsp of hot water or as needed.) 24. For ganache in a large bowl, place the chocolate chips. 25. In a pan, heat the heavy cream till very hot but not boiling. 26. Remove from the heat and immediately, place over the chocolate chips and keep aside for about 3 minutes. 27. Beat the chocolate mixture by scraping the sides and bottom of the bowl till smooth. 28. Stir in 2 tsp of the vanilla extract and keep aside to cool. (Ganache should be spreadable and not fir.) 29. For assembling the cake with a long knife and a gentle sawing motion, slice each cake layer in half horizontally. 30. Cover the cake plate with the strips of parchment paper. 31. Put a dab of butter cream in the center of the plate to keep cake from shifting. 32. Place a cake half on the plate and spread custard filling onto cake layer, leaving the edges. 31

33. Gently, place another cake round on top of the first and repeat with another custard layer. 34. Repeat with the remaining layers and custard, topping custard with the last cake layer. 35. Refrigerate the cake to chill for about 30 minutes. 36. Frost top and sides of cake with the chocolate butter cream and refrigerate to chill for about 30 minutes. 37. Top the frosted cake with the ganache. 38. Remove the parchment strips from the cake plate.

32

Chocolate

Cheesecake Irish Style

Prep Time: 20 mins Total Time: 9 hrs 20 mins Servings per Recipe: 12 Calories 457 kcal Fat 29.2 g Carbohydrates 42.4g Protein 8.1 g Cholesterol 123 mg Sodium 298 mg

Ingredients 1 1/2 C. chocolate cookie crumbs 1/3 C. confectioners' sugar 1/3 C. unsweetened cocoa powder 1/4 C. butter 3 (8 oz.) packages cream cheese, softened 1 1/4 C. white sugar 1/4 C. unsweetened cocoa powder

3 tbsp all-purpose flour 3 eggs 1/2 C. sour cream 1/4 C. Irish cream liqueur

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 C. of the cocoa powder. 3. Add the melted butter and mix till well combined. 4. Place the mixture into the bottom of a 9 inch spring form pan and press to smooth. 5. Cook in the oven for about 10 minutes. Remove from the oven and keep aside. 6. Now, set the oven to 450 degrees F. 7. In a large bowl, add the cream cheese, flour, white sugar and 1/4 C. of the cocoa powder and beat at medium speed till smooth. 8. Add eggs, one at a time, beating continuously. 9. Add the sour cream and Irish cream liqueur, mixing on low speed. 10. Transfer the filling mixture over the baked crust evenly. 11. Cook in the oven for about 10 minutes. 12. Now, set the oven to 250 degrees F and cook for about 60 minutes. 13. With a knife, loosen the cake from rim of the pan and let it cool. 14. Remove the rim of the pan and refrigerate to chill before serving. Chocolate Cheesecake Irish Style

33

PUMPKIN

Cheesecakes

Prep Time: 30 mins Total Time: 4 hrs 10 mins Servings per Recipe: 8 Calories 426 kcal Fat 29 g Carbohydrates 35.5g Protein 7.2 g Cholesterol 108 mg Sodium 354 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1/2 C. white sugar 1/2 tsp vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust

1/2 C. pumpkin puree 1/2 tsp ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 C. frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else. In a large bowl, add the cream cheese, sugar and vanilla and beat till smooth. Add the eggs, one at a time, beating continuously. Transfer 1 C. of the mixture into the bottom of the crust evenly. In the remaining mixture, add the pumpkin, cinnamon, cloves and nutmeg and stir gently till well combined. 6. Carefully, spread over the mixture in the crust and cook in the oven for about 35-40 minutes. 7. Let it cool, then refrigerate for about 3 hours or overnight. 8. Cover with the whipped topping before serving.

36

Pumpkin Cheesecakes

Little

Cheesecakes

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 48 Calories 95 kcal Fat 4.8 g Carbohydrates 11.8g Protein 1.3 g Cholesterol 18 mg Sodium 54 mg

Ingredients 1 (12 oz.) package vanilla wafers, crushed 2 (8 oz.) packages cream cheese 3/4 C. white sugar 2 eggs

1 tsp vanilla extract 1 (21 oz.) can cherry pie filling

Directions 1. Set your oven to 350 degrees F before doing anything else and line miniature muffin tins with miniature paper liners. 2. Pace about 1/2 tsp of the crushed vanilla wafers into each paper cup. 3. In a bowl, add the cream cheese, sugar, eggs and vanilla and beat till fluffy and light. 4. Fill each miniature muffin liner with the cream cheese mixture, almost to the top. 5. Cook in the oven for about 15 minutes. 6. Top with a tsp of the cherry pie filling and serve.

Little Cheesecakes

37

PEANUT

Marshmallow Popcorn “Cake”

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 14 Calories 344 kcal Fat 18 g Carbohydrates 45g Protein 3.9 g Cholesterol 17 mg Sodium 222 mg

Ingredients 18 C. popped popcorn 1 1/2 C. gumdrops 1 (10.5 oz.) package miniature marshmallows

1/2 C. butter 1 C. whole peanuts

Directions 1. Grease a 10-inch bundt pan. 2. In a bowl, add the popcorn, cashews and gumdrops and toss to coat. 3. Melt the marshmallow and butter completely and place the mixture over the popcorn mixture and stir to combine. 4. Transfer the mixture into the prepared pan and press firmly to smooth. 5. Refrigerate to chill before serving.

38

Peanut Marshmallow Popcorn “Cake”

White Pudding Cake

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 283 kcal Fat 11.1 g Carbohydrates 42.5g Protein 4.3 g Cholesterol 62 mg Sodium 479 mg

Ingredients cooking spray 1 (18.25 oz.) package white cake mix 1 C. canned pure pumpkin 1 (3.4 oz.) package instant butterscotch pudding mix 4 eggs, beaten

1/4 C. water 1/4 C. canola oil 2 tsp pumpkin pie spice

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 10-inch bundt pan. 2. In a large bowl, add the white cake mix, butterscotch pudding mix, pumpkin, eggs, water, canola oil and pumpkin pie spice and mix till well combined. 3. Transfer the mixture into the prepared pan and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 4. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

White Pudding Cake

39

CHOCOLATE

Cookie Crumb Cake

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 24 Calories 300 kcal Fat 8.7 g Carbohydrates 54.3g Protein 4.2 g Cholesterol 1 mg Sodium 296 mg

Ingredients 1 (18.25 oz.) package chocolate cake mix 3 C. chocolate cookie crumbs 1 (16 oz.) package prepared chocolate frosting

1 (16 oz.) package gummi worms

Directions 1. 2. 3. 4.

Mix and bake the cake mix according to the package's directions into cupcake pans. Let the cupcakes cool completely before the frosting. Spread the chocolate icing over the cupcakes and sprinkle with the cookie crumbs. Cut gummi worms in half and place the icing onto cut end of the worms and stick to the top of cupcakes. 5. Let the icing set for about 10 minutes before serving.

40

Chocolate Cookie Crumb Cake

Ethan’s

Favorite Cake Pops

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 131 kcal Fat 7.6 g Carbohydrates 14.5g Protein 1.7 g Cholesterol 4 mg Sodium 57 mg

Ingredients 1 (12 oz.) package colored candy coating melts, divided 24 plain doughnut holes 24 lollipop sticks

1 tbsp multicolored candy sprinkles (jimmies)

Directions 1. In a small microwave-safe bowl, add about 1/4 C. of the candy melts and microwave at 40 percent power for about 30 seconds. 2. Stir the candy coating and microwave for about 30 second-intervals till the coating is melted. 3. With a lollipop stick, poke a hole halfway through a doughnut hole and then dip the end of the stick into the melted coating and reinsert into the hole. 4. This holds the doughnut hole firmly on the stick. 5. Stick the doughnut pop upright into a block of plastic foam and refrigerate for about 1 hour to set. 6. When pops are firmly attached to their sticks, in a small microwave-safe bowl, add the remaining candy melts and microwave at 40 percent power for about 30 seconds. 7. Stir the candy coating and microwave for about 30 second-intervals till the coating is melted. 8. Dip the doughnut hole into the coating, covering it completely. 9. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. 10. Return the decorated pops to the plastic foam block to set.

Ethan’s Favorite Cake Pops

41

CATHY’S

Chocolate Mousse

Prep Time: 45 mins Total Time: 4 hrs 46 mins Servings per Recipe: 12 Calories 404 kcal Fat 31.1 g Carbohydrates 34g Protein 3.2 g Cholesterol 76 mg Sodium 100 mg

Ingredients 1 C. chocolate cookie crumbs 3 tbsp butter, melted 2 pints fresh strawberries, halved 2 C. semisweet chocolate chips 1/2 C. water

2 tbsp light corn syrup 2 1/2 C. heavy cream, divided 1 tbsp white sugar

Directions 1. In a bowl, add the crumbs and butter and mix well. 2. In the bottom of a 9-inch spring form pan, place the mixture and press evenly. 3. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of the pan. 4. In a blender add the chocolate chips. 5. In a small pan, add the water and corn syrup and bring to a boil, then simmer for about 1 minute. Immediately pour over the chocolate chips and pulse till smooth. 6. Transfer into a bowl and keep aside to cool. 7. Meanwhile in another bowl, add 1 1/2 C. of the cream and beat till stiff peaks form. 8. With a rubber spatula fold about 1/3 of the whipped cream into the cooled chocolate mixture. 9. Gently fold in the remaining whipped cream till the mixture is well combined. 10. Transfer the mousse into the prepared pan and smooth the top. 11. Cover with a plastic wrap and refrigerate for about 4-24 hours. 12. About 2 hours before the serving in a medium bowl, add the remaining 1/2 C. of the cream and beat till soft peaks form. Add the sugar and beat till stiff peaks form. 13. Remove the side of the spring form pan and place the cake on a serving plate. 14. Top the cake with the whipped cream and place the remaining halved strawberries over the whipped cream. 42

Cathy’s Chocolate Mousse

Sponge Cake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 20 Calories 236 kcal Fat 10.1 g Carbohydrates 33.8g Protein 2.8 g Cholesterol 37 mg Sodium 125 mg

Ingredients 1 C. margarine 1 1/2 C. white sugar 4 eggs 1 tsp almond extract

2 C. all-purpose flour 1 (21 oz.) can cherry pie filling 2 tbsp confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10inch jellyroll pan. 2. In a large bowl, add the margarine and sugar and beat till fluffy and light. 3. Add the eggs, one at a time, beating continuously and then stir in the almond extract. 4. Slowly, add the flour and mix till well combined. 5. Transfer the mixture into the prepared pan and with the tip of a knife, mark squares in the mixture. 6. Place equal portions of the pie filling in the center of each square. 7. Cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean. 8. Allow to cool, then dust with the confectioners' sugar.

Sponge Cake

43

COUNTRY

Strawberry Shortcakes

Prep Time: 45 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 838 kcal Fat 60.7 g Carbohydrates 66.2g Protein 9g Cholesterol 213 mg Sodium 943 mg

Ingredients 3 1/2 C. self-rising flour 1/3 C. white sugar 1 tbsp ground cinnamon 1 1/4 C. chilled butter, cut into pieces 1 egg 3 1/2 C. whipped cream 1/4 C. milk

1 tbsp vanilla extract 2 tbsp white sugar 1 quart fresh strawberries, sliced 3 tbsp white sugar 2 C. whipped cream

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a large bowl, sift together the self-rising flour, 1/3 C. of the sugar and cinnamon. 3. With a pastry cutter, cut the cold butter and mix till a coarse crumb forms. 4. In another bowl, add the egg and whipped cream and beat well. 5. Add the cream mixture into the bowl of the flour mixture with the milk and vanilla extract and mix till a dough forms. 6. Place the dough onto a floured surface and knead for about 1 minute. 7. Spread the dough onto the prepared baking sheet and sprinkle with 2 tbsp of the sugar. 8. Cook in the oven for about 20 minutes. Let the cake to cool completely. 9. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. 10. Carefully, remove the cut-outs. 11. In a bowl, mix together the strawberries and 3 tbsp of the sugar. 12. Arrange a shortcake heart on a plate and top with the sweetened strawberries. 13. Place about 2 tbsp of the whipped cream over the strawberries and top with another heart-shaped shortcake and serve. 44

Country Strawberry Shortcakes

Traditional

German Chocolate Cake

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 12 Calories 693 kcal Fat 33.6 g Carbohydrates 88.8g Protein 6.4 g Cholesterol 107 mg Sodium 468 mg

Ingredients 1 2/3 C. all-purpose flour 2/3 C. unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp salt 1/2 C. shortening 1 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. buttermilk 1/2 C. lemon lime soda 1/2 C. butter

3 1/2 C. confectioners' sugar 1 pinch salt 1 tsp strong brewed coffee 2 (14 oz.) cans pitted Bing cherries, drained 2 C. heavy whipping cream 1/2 tsp vanilla extract 1 tbsp lemon lime soda 1 (1 oz.) square semisweet chocolate

Directions 1. Set your oven to 350 degrees F before doing anything else and line the bottom of 2 (8inch) round pans with the parchment papers. 2. In a large bowl, sift together the flour, cocoa powder, baking soda and 1 tsp of the salt. 3. In another bowl, add the shortening and sugar and beat till fluffy and light. 4. Add the eggs and vanilla and beat well. 5. Add the flour mixture, alternating with the buttermilk, beating till well combined. 6. Transfer the mixture into the prepared pans and cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean. 7. Remove from the oven and keep aside to cool completely, then carefully, remove the parchment papers from the cakes. 8. Cut each layer in half, horizontally, making 4 layers total. 9. Sprinkle the layers with 1/2 C. of the lemon lime soda. 10. In a medium bowl, add the butter and beat till fluffy and light. Traditional German Chocolate Cake

45

11. Add the confectioners’ sugar, pinch of the salt, and coffee and beat till smooth. (If the mixture is too thick, stir in a couple tsp of the cherry juice or milk.) 12. Spread about 1/3 of the filling mixture over the first layer of the cake and top with about 1/3 of the cherries. 13. Repeat with the remaining layers. 14. In another bowl, add the cream and beat till stiff peaks form. 15. Add 1/2 tsp of the vanilla and 1 tbsp of the lemon lime soda and beat well. 16. Spread the frosting over the top and sides of the cake. 17. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

46

Chocolate

Birthday Cake

Prep Time: 40 mins Total Time: 2 hrs 55 mins Servings per Recipe: 18 Calories 242 kcal Fat 8.9 g Carbohydrates 39.8g Protein 2.7 g Cholesterol 0 mg Sodium 270 mg

Ingredients 3 C. all-purpose flour 2 C. white sugar 5/8 C. unsweetened cocoa powder 1 tsp salt 2 tsp baking soda

1 tsp vanilla extract 2 C. cold water 2 tsp distilled white vinegar 2/3 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a large bowl, add all the ingredients and mix till well combined. Transfer the cake mixture in a 13x9-inch cake pan evenly. Cook in the oven for about 35 minutes. Remove from the oven and keep on wire rack to cool completely. Spread your favorite frosting over the cake and serve.

Chocolate Birthday Cake

47

DELIGHTFUL

White Snowball Cake

Prep Time: 40 mins Total Time: 2 hrs 55 mins Servings per Recipe: 24 Calories 308 kcal Fat 12.5 g Carbohydrates 46.5g Protein 3.8 g Cholesterol 21 mg Sodium 121 mg

Ingredients 1 C. butter 2 C. white sugar 3 1/2 C. all-purpose flour 2 tsp baking powder 1/8 tsp salt 1 C. milk 1/2 tsp vanilla extract 1/2 tsp lemon extract 5 egg whites

1 1/2 C. white sugar 2 egg whites 1 tbsp light corn syrup 1/4 tsp cream of tartar 1/4 C. water 1 tsp vanilla extract 4 C. flaked coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a bowl, sift together the flour, baking powder and salt. 3. In a second bowl, add 1 1/2 C. of the sugar and butter and beat till fluffy and light. 4. Add the flour mixture alternately with the milk and beat till well combined. 5. Stir in the lemon extract and 1/2 tsp of the vanilla extract. 6. In a third glass bowl, add 5 egg whites and beat till stiff peaks form. 7. Fold about 1/3 of the egg whites in the flour mixture. 8. Now, fold in the remaining egg whites in the flour mixture. 9. Place the mixture into the prepared cake pan. 10. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and let the cake cool in the pan for about 10 minutes. 12. Now, invert the cake onto a wire rack and cool completely. 50

Delightful White Snowball Cake

13. For the fluffy white frosting in the top of a double broiler, mix together 1 1/2 C. of the sugar, 2 egg whites, corn syrup and cream of tartar. 14. Add cold water and with an electric beater, beat on low speed till well combined. 15. Place over the boiling water and beat continuously on high speed for about 3 minutes or till soft peaks form. 16. Remove from the heat and place over the cold water. 17. Add 1 tsp of the vanilla extract and beat for about 3 minutes. 18. For the snowballs, cut the cake into 2-inch squares and trim the corners of each square, leaving the rounded edges. 19. Spread the frosting over the top and on the sides of the cake. 20. Sprinkle the coconut generously over frosting.

51

CLASSICAL

Cherry Cake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 452 kcal Fat 25.6 g Carbohydrates 53.2g Protein 5.5 g Cholesterol 31 mg Sodium 160 mg

Ingredients 1 tsp vegetable shortening 2 C. all-purpose flour 3/4 C. white sugar 3/4 C. vegetable oil 2 eggs 2 tsp vanilla extract 1 tsp baking soda 1 tsp ground cinnamon 1 dash salt

1 (21 oz.) can cherry pie filling 1 (6 oz.) package semisweet chocolate chips 1 C. chopped walnuts 2 tsp confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch bundt pan with the shortening, then flour it. 2. In a large bowl, add the flour, baking soda, cinnamon, salt vegetable oil, sugar, eggs and vanilla extract and mix till well combined. 3. Gently fold in the cherry pie filling, chocolate chips and walnuts. 4. Place the mixture into the prepared bundt pan evenly. 5. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and let the cake cool in the pan for about 10 minutes. 7. Now, invert the cake onto a wire rack and cool completely. 8. Serve with a sprinkling of the confectioners' sugar.

52

Classical Cherry Cake

College

Birthday Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 18 Calories 226 kcal Fat 7.5 g Carbohydrates 36.6g Protein 3.2 g Cholesterol 58 mg Sodium 215 mg

Ingredients 3 C. sifted cake flour 4 tsp baking powder 3/4 tsp salt 1/2 C. shortening 1 1/2 C. white sugar

5 egg yolk, beaten 1 1/2 tsp vanilla extract 1 1/4 C. milk

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, sift together the flour, baking powder and salt. 3. In another bowl, add the sugar, shortening, egg yolks and vanilla extract and beat well. 4. Slowly, add the flour mixture alternately with the milk and beat till well combined. 5. Transfer the mixture in the prepared cake pan evenly. 6. Cook in the oven for about 35 minutes. 7. Remove from the oven and let the cake cool in the pan for about 10 minutes. 8. Spread the fluffy boiled icing over the cake. 9. Serve with a topping of the maraschino cherries and coconut.

College Birthday Cake

53

RUSTIC

Simple Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 30 Calories 100 kcal Fat 0.9 g Carbohydrates 21.3g Protein 1.9 g Cholesterol 25 mg Sodium 84 mg

Ingredients 4 eggs 2 C. white sugar 2 C. cake flour 1/2 tsp salt

1 tsp vanilla extract 1 C. boiling milk 2 tsp baking powder

Directions 1. In a bowl, add the sugar and eggs and beat for at least 5 minutes. 2. Cover and refrigerate for overnight. 3. Set your oven to 350 degrees F before doing anything else and grease 3 8-inch cake pans. 4. Remove the bowl from refrigerator and beat the egg mixture for about 5 minutes more. 5. In a large bowl, sift together the flour, baking powder and salt. 6. Slowly, add the flour mixture alternately with the milk and beat till well combined. 7. Stir in the vanilla extract. 8. Transfer the mixture in the prepared cake pans evenly. 9. Cook in the oven for about 15-20 minutes. 10. Remove from the oven and let the cake cool in the pan. 11. Spread seven minute frosting over cake.

54

Rustic Simple Cake

Cake

Fantasy

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 24 Calories 207 kcal Fat 8.9 g Carbohydrates 29.3g Protein 3.1 g Cholesterol 52 mg Sodium 132 mg

Ingredients 1 C. butter 2 C. white sugar 1 tsp vanilla extract 4 eggs, separated 3 tsp baking powder

3 C. all-purpose flour 1 C. milk 1 pinch salt

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 8-inch cake pans. 2. In a bowl, add the sugar and butter and beat till fluffy and smooth. 3. Stir in the vanilla extract. 4. Add the egg yolks, one at a time, beating continuously till well combined. 5. In another bowl, sift together flour and baking powder. 6. Slowly, add the flour mixture alternately with the milk and beat till well combined. 7. In a small bowl, add the egg whites and a pinch of the salt and beat till stiff peaks form. 8. Gently, fold in the egg whites in the flour mixture. 9. Transfer the mixture in the prepared cake pans evenly. 10. Cook in the oven for about 25-35 minutes.

Cake Fantasy

55

SWEET

Wheat Cake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 309 kcal Fat 16.4 g Carbohydrates 33.7g Protein 7.1 g Cholesterol 62 mg Sodium 306 mg

Ingredients 3 C. high protein wheat flour 1/2 C. white sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 4 eggs

1/2 tsp vanilla extract 3/4 C. vegetable oil 2 C. water

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 10-inch cake pan. 2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 3. Make a well in the center of the flour mixture. 4. Add the eggs, oil, vanilla and water and mix till smooth. 5. Transfer the mixture in the prepared cake pan evenly. 6. Cook in the oven for about 25-35 minutes or till a toothpick inserted in the center comes out clean. 7. Remove the cake from the oven and keep aside to cool before frosting.

56

Sweet Wheat Cake

Fluffy

Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 14 Calories 264 kcal Fat 10.2 g Carbohydrates 38.2g Protein 4.8 g Cholesterol 102 mg Sodium 303 mg

Ingredients 2 C. sifted cake flour 1 1/2 C. white sugar 1 tbsp baking powder 1 tsp salt 1/2 C. vegetable oil 7 egg yolks 3/4 C. cold water

2 tsp vanilla extract 1 tsp lemon extract 7 egg whites 1/2 tsp cream of tartar 1 recipe Williamsburg Butter Frosting

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. Wash an angel food tube pan in hot soapy water to ensure it is totally grease free. 3. In a large bowl, sift together the flour, baking powder, sugar and salt. Make a well in the center of the flour mixture. 4. Add the egg yolks, oil, both extracts and water and keep aside. (Don't mix) 5. In a small bowl, add the egg whites and cream of tartar and beat till stiff peaks form. 6. Now, beat the flour mixture till light and smooth. 7. Slowly, place the flour mixture over the egg whites, folding with a rubber spatula. 8. Transfer the mixture into angel food tube pan. 9. Cook in the oven for about 55 minutes. 10. Now set the oven to 350 degrees F and cook for about 10-15 minutes.

Fluffy Cake

57

GERMAN

Chocolate Soufflé

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 2 Calories 674.6 Fat 57.9g Cholesterol 214.0mg Sodium 122.8mg Carbohydrates 51.3g Protein 17.6g

Ingredients 1 oz. heavy cream 4 oz. dark chocolate 1/2 tbsp butter 2 large eggs ( separated into whites and yolks) 1 dash cream of tartar

1/4 C. sugar Topping: berries 2 pieces dark chocolate powdered sugar

Directions 1. Set your oven to 375 degrees F before doing anything else and arrange rack in the middle of oven. 2. Grease 2 (6-oz.) ramekins with some cold butter and then, dust with some granulated sugar and cocoa powder. 3. Shake and roll each ramekin to coat the bottom and sides evenly. 4. In the double boiler, add the cream, butter and chocolate and melt, stirring frequently. 5. Remove from the heat. 6. Add the two egg yolks into the chocolate mixture and beat until well combined. 7. In a bowl, add the egg whites and cream of tartar and beat until soft peaks are formed. 8. Add the sugar and beat until stiff peaks are formed. 9. Slowly and gently, fold whipped egg whites into the chocolate mixture. 10. Divide the mixture into the prepared ramekins about 3/4 of the way up. 11. Place a piece of chocolate or berries on top of each ramekin and gently, push into the mixture. 12. Arrange the ramekins into a baking dish and cook in the oven for about 15 minutes. 13. Remove from the oven and dust with the sugar. 14. Serve immediately with a garnishing of the berries. 58

German Chocolate Soufflé

Licorice

Prep Time: 45 mins

Cake

Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 638 kcal Fat 16.6 g Carbohydrates 119.6g Protein 3.2 g Cholesterol 1 mg Sodium 550 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 1 (16 oz.) container vanilla frosting 12 black licorice whips

3/4 C. white sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour an oven proof bowl. 2. In a bowl, add the sugar and black food color and stir till desired color is achieved. In a bowl, prepare the mixture according to package's directions. Transfer the mixture in the prepared bowl. 3. Cook in the oven for about 75 minutes or till a toothpick inserted in the center comes out clean. 4. Remove from the oven and let the cake cool in the bowl for about 15 minutes. 5. Then invert on the wire rack and let cake cool completely. 6. After cooling, trim the flat side of the cake and place on a cake board. 7. Trim the edges into a ball shape. 8. Frost with the white frosting. 9. Then with a toothpick, draw a pentagon in the center top of the cake. 10. Surround the pentagon with five hexagons. 11. Repeat to cover the complete cake. 12. Cover lines with the black licorice cut into 1 1/2-inch pieces. 13. Fill the pentagon shapes with the black-colored white sugar.

Licorice Cake

59

SWEETENED

Condensed Cake

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 15 Calories 466 kcal Fat 21.6 g Carbohydrates 66.2g Protein 5.8 g Cholesterol 50 mg Sodium 438 mg

Ingredients 1 (18.25 oz.) package chocolate cake mix 1 (14 oz.) can NESTLE(R) CARNATION(R) Sweetened Condensed Milk 36 pieces NESTLE(R) BUTTERFINGER(R) Bites Candy, chopped, divided

1 (12.25 oz.) jar caramel ice cream topping 1 pint whipping cream, whipped

Directions 1. Bake the cake according to package's directions in a 13x9-inch baking pan. 2. Cool the cake completely in pan on wire rack. 3. With the handle of a wooden spoon, poke the holes in cake about 1-inch apart and 1-inch deep. 4. Place the sweetened condensed milk over the cake. 5. Sprinkle with half of the chopped Butterfingers. 6. Place the caramel topping over the Butterfingers. 7. Spread the whipped cream over the caramel topping. 8. Sprinkle with the remaining chopped Butterfingers. 9. Refrigerate before serving.

62

Sweetened Condensed Cake

Buttermilk

and Berry Cinnamon Cake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 16 Calories 269 kcal Fat 7.9 g Carbohydrates 46.6g Protein 3.9 g Cholesterol 24 mg Sodium 161 mg

Ingredients 2 C. white sugar 1/2 C. vegetable oil 2 eggs 1/2 tsp salt 1 tsp ground cinnamon

1 C. buttermilk 3 C. all-purpose flour 1 tbsp baking powder 2 C. blueberries

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch cake pan. 2. In a large bowl, add all the ingredients and mix till well combined. 3. Transfer the mixture in the prepared cake pan evenly. 4. Cook in the oven for about 35-45 minutes or till a toothpick inserted in the center comes out clean.

Buttermilk and Berry Cinnamon Cake

63

LEMON ZEST

and Berry Birthday Cake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 317 kcal Fat 10 g Carbohydrates 52.9g Protein 4.9 g Cholesterol 25 mg Sodium 214 mg

Ingredients 2 C. all-purpose flour 2 tsp baking powder 1 C. white sugar 1/4 tsp salt 1/3 C. shortening 3/4 C. milk

1 egg 1 tsp lemon zest 1 C. blueberries

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8x8-inch cake pan. 2. In a large bowl, sift together the flour, sugar, baking powder and salt. 3. In another bowl, add the shortening and beat till creamy. 4. Slowly, add the flour mixture alternately with the milk and beat till well combined. 5. Add the egg and beat till well combined. 6. In a small bowl, mix together the blueberries and lemon zest. 7. Fold the blueberry mixture into the flour mixture. 8. Transfer the mixture in the prepared cake pan evenly. 9. Cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean.

64

Lemon Zest and Berry Birthday Cake

Country

Blueberry Cake

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 16 Calories 253 kcal Fat 9.5 g Carbohydrates 39.2g Protein 3.5 g Cholesterol 28 mg Sodium 263 mg

Ingredients 2 1/2 C. all-purpose flour 1 1/2 C. white sugar 1 tbsp baking powder 1 tsp salt 1 C. milk 1/2 C. vegetable oil 2 eggs, beaten

2 tsp vanilla extract 2 C. fresh blueberries 2 tsp all-purpose flour 2 tbsp butter, melted 2 tbsp white sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, sift together 2 1/2 C. of the flour, 1 1/2 C. of the baking powder and salt. 3. Add eggs, oil, milk and vanilla extract and beat till a thick mixture forms. 4. In a small bowl, mix together the blueberries and 2 tsp of the flour. 5. Fold the blueberry mixture into the flour mixture. 6. Transfer the mixture in the prepared cake pan evenly. 7. Cook in the oven for about 25-30 minutes. 8. Brush the melted butter on top of the cake and sprinkle with about 2 tbsp of the sugar. 9. Cook in the oven for about 5-10 minutes or till a toothpick inserted in the center comes out clean.

Country Blueberry Cake

65

CAKE

101

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 16 Calories 400 kcal Fat 14.9 g Carbohydrates 65.4g Protein 3.7 g Cholesterol 16 mg Sodium 274 mg

Ingredients 1/2 C. butter, softened 2 tsp vanilla extract 2 C. cake flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt

1 1/3 C. buttermilk 4 egg whites 1 1/2 C. white sugar 2 1/2 C. prepared frosting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9inch) cake pans. 2. In a bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, add the butter and vanilla extract and beat till creamy. 3. Slowly, add the flour mixture alternately with the milk and beat till well combined. In a glass bowl, add the egg whites and beat till foamy. Slowly, add the sugar, beating continuously till the medium peaks form. Fold the egg white mixture in the flour mixture till well combined. Transfer the mixture in the prepared cake pans evenly. 4. Cook in the oven for about 30-35 minutes or till a toothpick inserted in the center comes out clean. 5. Remove from the oven and let the cake cool in the pan for about 10 minutes. 6. Spread frosting over the top one of the 1 cake and top with the second cake. 7. Spread the remaining frosting over the top cake and around the sides of both cakes.

66

Cake 101

Raisins

and Carrot Cake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 20 Calories 403 kcal Fat 18.8 g Carbohydrates 55g Protein 4.4 g Cholesterol 82 mg Sodium 343 mg

Ingredients 1 1/2 C. butter, divided 1 C. packed brown sugar 1 C. granulated sugar 4 eggs 1 (20 oz.) can DOLE(R) Crushed Pineapple, well drained 4 C. shredded DOLE carrots 1 C. DOLE Seedless Raisins 2 tsp vanilla extract 3 C. all-purpose flour

2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp salt 1 (8 oz.) package cream cheese, softened 1 1/2 C. powdered sugar 1 tsp grated lemon peel 1 tbsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9inch) cake pans. 2. In a bowl, add the both sugars and 1 C. of the butter and beat till fluffy and light. 3. Add the eggs and beat till well combined. 4. Add the carrots, pineapple, raisins and vanilla extract and beat till well combined. 5. In another bowl, mix together the flour, baking soda, ginger, cinnamon and salt. 6. Slowly, add the flour mixture in the pineapple mixture and beat till well combined. 7. Transfer the mixture in the prepared cake pans evenly. 8. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and let the cake cool in the pan for about 15 minutes. 10. Carefully, invert the cakes onto wire rack to cool completely. 11. For frosting in a bowl, add the remaining 1/2 C. of the butter and cream cheese and beat till smooth. Raisins and Carrot Cake

67

12. Add the powdered sugar, lemon peel and lemon juice and beat till smooth. 13. Spread frosting over the cakes. 14. Garnish with the additional crushed pineapple and grated carrots.

68

Buttermilk

Double Coconut Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 408 kcal Fat 19.5 g Carbohydrates 53.9g Protein 5.8 g Cholesterol 119 mg Sodium 493 mg

Ingredients 2 C. all-purpose flour 1 tbsp baking powder 1 tsp salt 1 C. butter, room temperature 2 C. white sugar 5 eggs, room temperature 1 tsp coconut extract

1 C. buttermilk, room temperature 1 C. flaked coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 10inch tube pan. 2. In a bowl, mix together the flour, baking powder and salt. 3. In another large bowl, add the sugar and butter and beat till fluffy and light. 4. Add the eggs, one at a time, beating continuously till well combined. 5. Stir in the coconut extract. 6. Slowly, add the flour mixture alternately with the buttermilk and beat till well combined. 7. Fold in the coconut. 8. Transfer the mixture in the prepared cake pan evenly. 9. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean.

Buttermilk Double Coconut Cake

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I♥

Birthday Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 575 kcal Fat 0.6 g Carbohydrates 131.9g Protein 11.1 g Cholesterol 0 mg Sodium 849 mg

Ingredients 4 1/2 C. cake flour 4 C. white sugar 2 tsp salt 2 C. boiling water 16 egg whites 2 tbsp baking powder

2 tsp cream of tartar 2 tsp vanilla extract 1 tsp almond extract

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a large bowl, sift together the flour, sugar and salt. Stir in the boiling water and keep aside to cool. In another bowl, add the egg whites, cream of tartar, baking powder, vanilla and almond flavorings and beat till stiff peaks form. 5. Fold the egg whites mixture into the flour mixture. 6. Transfer the mixture into an ungreased 18x12-inch cake pan. 7. Cook in the oven for about 35 minutes. 8. Remove from the oven and let the cake cool in the pan for about 10 minutes. 9. Carefully, invert the cakes onto wire rack to cool completely. 10. Frost as desired once the cake is cooled.

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I ♥ Birthday Cake

Simpler

Baklava

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 434 kcal Fat 27 g Carbohydrates 45.1g Protein 7.5 g Cholesterol 31 mg Sodium 93 mg

Ingredients 2 C white sugars 2 C water 1 C honey 1 cinnamon stick 1/4 lemon 1 tsp vanilla extract 1 1/2 lbs chopped almonds

2 tbsp white sugar 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C unsalted butter, melted 1 (16 oz) package frozen phyllo pastry, thawed

Directions 1. Before you do anything preheat the oven to 350 f. 2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick, lemon and vanilla. Cook them until they start boiling. 3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top to make the syrup. 4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing bowl. Place it aside. 5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a phyllo sheet in the bottom of the dish then coated with melted butter on top. 6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top it with 1/4 C of almonds mix. 7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter after placing it then top them with 1/4 to 1/3 C of the almonds mix. 8. Repeat the process to make more layers until you are left with 8 sheets. 9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck their edges down. Drizzle the rest of the melted butter on top. 10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same Simpler Baklava

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way from the other side to make them look like diamonds. 11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot syrup on top of the hot baklava right away then go over the diamond shapes with a knife to cut. 12. Place the baklava pan aside to lose heat then serve it with some ice cream. 13. Enjoy.

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Caramel

Nutmeg Cake

Prep Time: 35 mins Total Time: 3 hrs Servings per Recipe: 12 Calories 410 kcal Fat 14.7 g Carbohydrates 66.4g Protein 4.6 g Cholesterol 83 mg Sodium 319 mg

Ingredients Nutmeg Cake: 3 eggs, room temperature 1/2 C. butter, softened 1 1/2 C. white sugar 1 C. buttermilk 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking powder 1 tsp baking soda

2 tsp ground nutmeg 1/4 tsp salt Caramel Icing: 1/2 C. packed brown sugar 3 tbsp cream 1/4 C. butter 1 1/2 C. confectioners' sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) cake pans. 2. In a bowl, add the butter and white sugar and with an electric mixer, beat till light and fluffy. 3. Add the eggs, one at a time beating till well combed. 4. Stir in the vanilla. 5. In another bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. 6. Transfer about 1/3 of the flour mixture into the bowl and mix till just combined. 7. Stir in about 1/2 of the buttermilk, mixing gently. 8. Continue adding the flour alternately with the buttermilk, mixing till well combined. 9. Transfer the mixture into the prepared pans evenly. 10. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and let the cake cool in the pan for about 10 minutes. 12. Carefully, invert the cakes onto wire rack to cool completely. Caramel Nutmeg Cake

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13. For the caramel icing in a medium pan, add the brown sugar, cream, and 1/4 C. of the butter and brings to a boil. 14. Boil for about 2 minutes and remove from the heat. 15. Keep aside to cool. 16. Stir in confectioner's sugar and beat till smooth. 17. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency.

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Almond

Snow White Cake

Prep Time: 35 mins Total Time: 1 hr Servings per Recipe: 12 Calories 375 kcal Fat 13.5 g Carbohydrates 58.6g Protein 5.1 g Cholesterol 2 mg Sodium 292 mg

Ingredients 3/4 C. shortening 1 3/4 C. white sugar 3 C. cake flour 1/2 tsp salt 4 tsp baking powder

1 C. milk 5 egg whites 1 tsp vanilla extract 1/2 tsp almond extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) cake pans. 2. In a large bowl, sift together the flour and baking powder and salt. 3. In another bowl, add the shortening and beat till smooth. 4. Slowly, add the sugar and beat till fluffy. 5. Add the flour mixture alternately with the milk and extracts and beat till well combined. 6. In a small bowl, add the egg whites and beat till stiff peaks form. 7. Fold the egg whites into the flour mixture. 8. Transfer the mixture in the prepared cake pans evenly. 9. Cook in the oven for about 25-30 minutes or till the cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean. 10. Let the cakes cool completely before frosting.

Almond Snow White Cake

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A HEALTHIER

Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 179 kcal Fat 8.8 g Carbohydrates 22.3g Protein 3.2 g Cholesterol 52 mg Sodium 144 mg

Ingredients 1/2 C. butter 3/4 C. white sugar 2 eggs 2 tsp vanilla extract 1 1/2 C. whole wheat pastry flour

1 3/4 tsp baking powder 3/4 C. low-fat () milk

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9x9inch cake pan. 2. In a large bowl, add the butter and sugar and with an electric mixer, beat till light and fluffy. 3. Add the eggs, one at a time, beating continuously. 4. Stir in the vanilla extract with last egg. 5. In another bowl, mix together the flour and baking powder. 6. Add the flour mixture into the butter mixture, mixing well. 7. Stir in the milk till the mixture becomes smooth. 8. Transfer the mixture in the prepared cake pan evenly. 9. Cook in the oven for about 30-40 minutes or till the cake springs back when lightly touched with a fingertip.

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A Healthier Cake

A Texans

Favorite Birthday Cake

Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings per Recipe: 24 Calories 342 kcal Fat 16.3 g Carbohydrates 48.1g Protein 2.7 g Cholesterol 48 mg Sodium 193 mg

Ingredients 1 C. butter 1 C. water 2 C. all-purpose flour 2 C. white sugar 2 eggs 1/2 C. sour cream 1 tsp almond extract 1/2 tsp salt

1 tsp baking soda 1/2 C. butter 1/4 C. milk 4 1/2 C. confectioners' sugar 1/2 tsp almond extract 1 C. chopped walnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 15x10-inch cake pan. 2. In a large pan, add 1 C. of the butter and water and bring to a boil. 3. Remove from the heat and add the flour, sugar, eggs, sour cream, 1 tsp of the almond extract, baking soda and salt and mix till smooth. 4. Transfer the mixture in the prepared cake pan evenly. 5. Cook in the oven for about 20-22 minutes or till the top becomes golden brown. 6. Remove from the oven and let the cake cool in the pan for about 20 minutes. 7. For the frosting in s pan, add 1/2 C. of the butter and milk and bring to a boil. 8. Remove from the heat and stir in the sugar and 1/2 tsp of the almond extract. 9. Stir in the pecans. Spread the frosting over the warm cake.

A Texans Favorite Birthday Cake

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MARBLE

Cake

Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings per Recipe: 16 Calories 387 kcal Fat 14.4 g Carbohydrates 61g Protein 5.2 g Cholesterol 75 mg Sodium 85 mg

Ingredients 3 C. all-purpose flour 1/2 tsp baking powder 1/2 C. butter, softened 1/2 C. vegetable shortening 3 C. white sugar 5 eggs 1/2 C. unsweetened applesauce

1 C. milk 1 tsp vanilla extract 1 tsp lemon juice 1/4 C. unsweetened cocoa powder 1/4 C. white sugar 1/4 C. water

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10-inch tube pan. 2. In a bowl, mix together the flour and baking powder. 3. In another large bowl, add the butter and vegetable shortening and with an electric mixer, beat till light and fluffy. 4. Slowly, add about 3 C. of the sugar, 1 C. at a time, beating till smooth after each addition. 5. Add the eggs, 1 at a time, beating well. 6. Add the applesauce and beat till smooth. 7. Slowly, add the flour mixture alternately with the milk and beat till well combined. 8. Stir in the vanilla extract and lemon juice. 9. In a bowl, mix together the cocoa powder, 1/4 C. of the sugar and water till the sugar dissolves. 10. Place about 3/4 C. of the pound cake mixture into the chocolate mixture and stir to combine. 11. Place the remaining vanilla cake mixture into the prepared tube pan. 12. Now, place the chocolate mixture over the vanilla mixture. 13. With a butter knife, swirl the two batters together a few times to create a marbled effect. 80

Marble Cake

14. Cook in the oven for about 70-80 minutes or till a toothpick inserted in the center comes out clean. 15. Remove from the oven and let the cake cool in the pan for about 10 minutes. 16. Carefully, invert the cakes onto wire rack to cool completely.

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CHEESY

Cherry Cupcakes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 24 Calories 182 kcal Carbohydrates 17.9 g Cholesterol 49 mg Fat 11.9 g Protein 1.8 g Sodium 152 mg

Ingredients Crust: 1 cup graham cracker crumbs 3/4 cup butter, melted 2 tablespoons white sugar Filling: 1 pound whipped cream cheese

3/4 cup sugar 2 eggs 1 teaspoon vanilla extract Topping: 1 (21 ounce) can cherry pie filling

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Pour mixture of graham cracker crumbs, 2 tablespoons of sugar and melted butter into muffin cups. 3. Whisk cream cheese, vanilla extract and sugar until the required smoothness is achieved in a separate bowl. 4. Pour this mixture into the muffin cups. 5. Bake in the preheated oven for about 10 minutes or until a toothpick that is inserted in the cake comes out clean.

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Cheesy Cherry Cupcakes

Jelly

Cupcakes (Paleo Safe Cupcakes)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 197 kcal Carbohydrates 21.7 g Cholesterol 46 mg Fat 11.6 g Protein 3g Sodium 142 mg

Ingredients 1/2 cup applesauce 1/2 cup coconut oil, melted 3 eggs 3 tablespoons honey 1 tablespoon vanilla extract 1/2 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon baking soda

1 tablespoon almond milk, or as needed (optional) 1/2 cup raspberry jam, or as needed

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Using a food processer, blend honey, apple sauce, eggs, vanilla extract and coconut oil. 3. After transferring this mixture into a large bowl, add baking soda, coconut flour and some salt. 4. Mix thoroughly and add almond milk if it is too thick. 5. Pour this mixture into the muffin cups and fill ¾ of the cup with this mixture and add raspberry jam over each cup. 6. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

Jelly Cupcakes

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HALLOWEEN

Cupcakes (Pumpkin Cupcakes I)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 250 kcal Carbohydrates 34.5 g Cholesterol 42 mg Fat 11.7 g Protein 2.8 g Sodium 258 mg

Ingredients 1 (15 ounce) can pumpkin puree 1 1/2 cups white sugar 1 cup packed brown sugar 1/2 cup butter-flavored shortening 1/2 cup butter, softened 1/4 cup whole milk 1/4 cup vegetable oil 4 eggs 2 cups cake flour

1/4 cup dry buttermilk powder 1/4 cup cornstarch 2 teaspoons pumpkin pie spice 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Whisk pumpkin puree, brown sugar, shortening, butter, white sugar, milk, vegetable oil, and eggs in a bowl until the required smoothness is achieved. 3. In a separate bowl mix cake flour, cornstarch, pumpkin pie spice, baking powder, dry buttermilk powder, baking soda, and salt. 4. Now add this dry mixture into the pumpkin mixture and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill 2/3 of the cup with this mixture. 6. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Let the cupcakes cool before serving.

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Halloween Cupcakes

Lemony

Cupcakes Without the Gluten

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 100 kcal Carbohydrates 13.6 g Cholesterol 1 mg Fat 4.8 g Protein 1g Sodium 144 mg

Ingredients 5/8 cup milk, at room temperature 3 3/4 teaspoons lemon juice 1/4 cup vegetable oil 2 egg whites, room temperature 2 lemons, zested 1 1/2 teaspoons vanilla extract 1 1/8 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour

Mix; recipe in footnotes) 3/4 cup white sugar 2 teaspoons double-acting baking powder 1/4 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Beat milk and lemon juice together before adding egg whites, vanilla extract, vegetable oil, and lemon zest. 3. Now add this into a mixture of gluten free baking flour, salt, sugar and baking powder. 4. Blend thoroughly with an electric mixer for about 2 minutes. 5. Pour this mixture into the muffin cups and fill 3/4 of the cup. 6. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Allow cupcakes to cool before serving.

Lemony Cupcakes Without the Gluten

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FRENCH REVOLUTION

Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 106 kcal Carbohydrates 16.5 g Cholesterol 11 mg Fat 4.1 g Protein 1.3 g Sodium 125 mg

Ingredients 1 1/4 cups all-purpose flour 2/3 cup milk 1/2 cup yogurt 1/2 cup white sugar 1/2 cup butter, melted 1/2 cup raisins 1/3 cup dark brown sugar 2 tablespoons maple syrup, or more to taste

1 1/2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above very thoroughly in a bowl until the required smoothness is achieved. 3. Pour this mixture into the muffin cups. 4. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

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French Revolution Cupcakes

Autumn

Cupcakes (Pumpkin Cupcakes II)

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 121 kcal Carbohydrates 22.6 g Cholesterol 36 mg Fat 2.2 g Protein 3.2 g Sodium 199 mg

Ingredients 2/3 cup all-purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 (15 ounce) can pumpkin puree

3/4 cup evaporated milk 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Whisk pumpkin puree, sugar, evaporated milk, white sugar, vanilla extract and eggs in a bowl until the required smoothness is achieved. 3. In a separate bowl mix cake flour, cornstarch, pumpkin pie spice, baking powder, dry buttermilk powder, baking soda, and salt. 4. Now add this dry mixture into the pumpkin mixture and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill 1/3 of the cup with this mixture. 6. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean. 7. Allow cupcakes to cool before serving.

Autumn Cupcakes

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FRUIT

Cupcakes

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 48 Calories 63 kcal Carbohydrates 8.3 g Cholesterol 12 mg Fat 3g Protein 0.9 g Sodium 80 mg

Ingredients 1 (18.25 ounce) package white cake mix 1 cup water 1/3 cup vegetable oil 3 eggs

4 (0.13 ounce) package sweetened fruitflavored drink mix (such as Kool-Aid)

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above very thoroughly until required form is achieved. 3. Pour this mixture into the muffin cups and fill 2/3 of the cup with this mixture. 4. Bake in the preheated oven for about 15 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

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Fruit Cupcakes

Lemony

Cupcakes II

Prep Time: 10 mins Total Time: 1 hr 35 mins Servings per Recipe: 24 Calories 235 kcal Carbohydrates 40.9 g Cholesterol 10 mg Fat 7g Protein 2.6 g Sodium 265 mg

Ingredients 1 package (2-layer size) white cake mix 1 pkg. (4 serving size) Jell-O Lemon Instant Pudding 1 cup water 4 egg whites 2 tablespoons oil

3 3/4 cups icing sugar 1 (250 g) package Philadelphia Light Brick Cream Cheese, softened 1/4 cup butter, softened 2 tablespoons lemon juice

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Mix all the ingredients mentioned above using an electric mixer at low speed for the first few minutes and at medium speed for two more minutes. 3. Pour this mixture into the muffin cups. 4. Bake in the preheated oven for about 24 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

Lemony Cupcakes II

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EASY

Red Velvet Cupcakes

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 203 kcal Carbohydrates 30.2 g Cholesterol 23 mg Fat 9g Protein 1.8 g Sodium 177 mg

Ingredients 1 package Red Velvet Cake Mix 1 1/4 cups water 1/3 cup vegetable oil 3 large eggs 1 (16 ounce) container Duncan Hines Creamy Home-Style Cream Cheese

Frosting Sprinkles or additional garnishes

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Mix all the ingredients mentioned above using an electric mixer at low speed for the first few minutes and at medium speed for two more minutes. 3. Pour this mixture into the muffin cups. 4. Bake in the preheated oven for about 22 minutes or until a toothpick that is inserted in the cake comes out clean. 5. Allow cupcakes to cool before serving.

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Easy Red Velvet Cupcakes

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